Conyng or Hen or Mallard



  1. Take conyng, hen or mallard, and roast him almost enough; or else chop him, and fry him in fresh grease;
  2. Fry onions minced, and cast altogether into a pot, and cast thereto fresh broth and half wine;
  3. Cast thereto cloves, maces, powder of pepper, canel; then stepe fair bread with the same broth and draw it through a strainer with vinegre.
  4. And when it hath well boiled, cast the liquor thereto, and powder ginger, and vinegre, and season it up, and then thou shall serve it forth.

Meat should be boned or at least broken into small pieces after roasting.


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